Name: Tomato jam
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Makes 2 X 300g jars
Cuisine: British
Ingredients: 1 kg ripe tomatoes roughly chopped; 300g granulated sugar; 2 tbsp finely grated ginger; 1 tsp dried chilli flakes; 1 tsp cumin seeds; 2 lemons juiced; 1 star anise

A jar of tomato jam with a stack of crackers next to it

1 kg ripe tomatoes
roughly chopped
300g granulated sugar
2 tbsp finely grated ginger
1 tsp dried chilli flakes
1 tsp cumin seeds
2 lemons
juiced
1 star anise

Method

step 1
Put all of the ingredients into a large heavy pan with 1 tsp of salt and a splash of water. Stir well and leave to sit for 5 mins before heating.
step 2
Put over a medium heat, stirring until the mixture comes to a boil. Simmer for 1 hr until thick, sticky and jammy – test by putting a teaspoon on a cold plate then leaving for a couple of minutes. It should be sticky with a jelly-like consistency once cool – if it’s still runny, then keep cooking until you get the consistency you like. Decant into sterilised jars. Will keep chilled for up to three weeks.